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Scandinavian Recipes | Cookies & Bars

1 cup heavy whipping cream
1 cup sugar
2 eggs
1-1/2 cups flour
1 teaspoon pure vanilla
1/4 teaspoon salt

shortening for baking

Filled Krumkake

Whip cream and add remaining ingredients, mixing gently.  You may need to add more cream or milk if the batter is not thin enough.  Heat krumkake iron over burner on stove, or use electric krumkake maker.  Brush a small amount of shortening with pastry brush onto the griddle.  When iron is hot, drop a small amount of batter onto griddle.  Bake on both sides until golden in color, then roll up quickly onto wooden krumkake stick.  (Don't feel bad if the first 1-2 are ruined - it often happens to me!)  I grew up with krumkake that were straight (as though you'd rolled them up on a toilet paper roller), but some of the wooden rolling sticks are cone-shaped.  Your choice! 

Cool the krumkaker on paper towels or brown paper.  Store krumkaker in non-airtight containers (I store mine in cardboard gift boxes) - they will become soggy if you store them in something like Tupperware that is airtight.

These are very delicate and should be eaten carefully!  When my Mom made these, they were very thin.

Variation:  We like to fill these with sweetened whipped cream; if you plan to do this, keep the batter a bit thicker so that the krumkaker will be more sturdy.  This works better with a cone-shaped cookie.  Even better, dip one end of the krumkaker in melted chocolate before filling with whipped cream.

(Recipe from my Mom, Nora Estrem.)

Dorothy & Jay Harris - Copyright 2004-2010